Recipe: Vegan Chili

Strangely enough, when I was an omni for 22 years and I had never tried regular chili. I have a couple of vegan cousins, so my mom 'veganized' this traditional family recipe. Of course, my mom cooks without recipes, so when I asked her for the recipe she gave me very vague instructions. I'm fairly incompetent in the kitchen, and I need strict guidelines for what I'm doing. This is what I came up with...it is insanely delicious, and any excuse to use a slow cooker and come home to a finished meal is okay by me.

Source: family recipe
Type: Vegan

Ingredients

1 1/2 tablespoons light olive oil
1 medium onion, finely chopped
1 green or red pepper (or both!), diced
1 carrot, diced
1 can baked beans in tomato sauce
2 cans kidney beans
1 can tomato soup
1 package Yves Veggie Ground Round (or comparable substitute)
Salt, pepper and chili powder to taste

*Note that any of the vegetables/types of beans can be substituted according to personal tastes

Directions

1) Saute the vegetables in olive oil until soft.
2) Remove packaging from ground round and use a fork to break it into smaller chunks on a separate plate.
3) Add the ground round and spices to the vegetable mixture and heat through.
4) Combine the mixture with soup and beans in a slow cooker.
5) Cook on high for 3 hours.

Yields: 6 servings